Foundations: Ingredient Testing Techniques

Get a hands-on crash course in the principles behind bakery ingredient lab tests. Work in AIB's well-equipped, state-of-the-art laboratory to discover how each piece of equipment is used to test ingredients and finished products, and then apply this knowledge to improve the process and increase efficiency in your own facility.

Experience Level

Although our Foundations: All About Baking seminar would be a great course to take prior to this, you don’t need any education or experience level in order to benefit from the Foundations: Ingredient Testing Techniques seminar. Those who are already in the industry can spruce up their skills, and those who either do not work in the industry or don’t currently have a clear understanding of testing techniques would find this seminar very useful.

Hand Gluten Washing. Isolate gluten from several types of flour. Use this information in conjunction with other analyses during this seminar to consider flour applications.

Glutomatic. Evaluate the mechanized version of gluten washing.

12:00 p.m.

Lunch (On your own)

1:00 p.m.

Starches and Gums. Review characteristics of starches and gums available to the baking industry. Prepare samples and contrast their properties.

Miscellaneous testing (extensograph, alveograph, agtron, aw, consistometer, finished product analysis). Evaluate more of the testing equipment used in the milling and baking industry - how are the tests conducted and what do the numbers mean?